Rosemary-infused Mixed Nuts Recipe Archer's Kitchen + Bar
Archer’s mixed nuts makes every hour happy
Sometimes, it feels as if every hour should be happy hour. For those times, a handy, healthy snack is a welcome accompaniment to a cold beverage of choice. Whether you’re enjoying a traditional happy hour with your crew, a virtual happy hour with friends near and far or the serene silence of a happy hour for one, Archer’s favorite mixed nuts recipe is an easy win.
- 8m prep time
- 22m cook time
- 30m total time
- 8 ingredients
- 1 pound high-quality mixed nuts, light or no salt
- 1/2 cup marcona almonds (optional)
- 1/2 cup sesame sticks
- 4 ounces extra-virgin olive oil, decent quality
- 2 tablespoons brown sugar
- 2 teaspoons kosher salt
- 1/2 tsp Cayenne pepper
- 2 sprigs fresh rosemary, 3 - 4 inches long
In a small saucepan, heat the oil. Add the brown sugar, Cayenne pepper and kosher salt. Whisk the mixture, then add the rosemary sprigs to the simmering oil. (Note: It may look a bit clumpy in the pan because the brown sugar won’t dissolve — that’s OK.) Simmer for about 10 minutes.
Combine the mixed nuts, marcona nuts and sesame sticks together in a bowl, then lay them out on a sheet pan (cookie sheet) and bake for 10 - 12 minutes in a 375-degree convection oven. They should just start to brown and you should be able to smell that nice aroma. Remove the nuts from the oven and place back in the bowl. Spoon the oil mixture over the nuts a little at a time, ensuring that brown sugar from the bottom of the saucepan is in each spoonful. Mix the nuts well. Remove the rosemary sprigs but leave some of the leaves in the mixture. Place the nuts back on the sheet pan to cool off until ready to serve.